|150 g||cake flour|
|150 g||slices brown bread — diced|
|150 g||demerara sugar|
|1/2 tsp||bicarbonate of soda|
|2 tsp||baking powder|
|50 g||oats — rolled|
|3||eggs — extra-large, seperated|
|2||bananas — medium, mashed|
|1||lemon — zest and juice|
|100 g||pecan nuts — roughly chopped|
Preheat oven to 180ºC. Line a 12-cup muffin pan with paper cups.
Combine the first 6 ingredients together in a bowl.
Place yolks, oil, yoghurt, banana, lemon zest and juice, and blueberries in another bowl; stir to combine. Add wet ingredients (except for egg whites) to the dry; stir to form a batter.
Whisk egg whites and salt to form stiff peaks and fold into the batter.
Divide the mixture between paper cups and top with the pecan nuts.
Bake for 25–30 minutes until puffed and golden.
To serve: Pack a muffin into a lunch box with an apple and juice.
Reprinted with the permission of Fairlady.